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'Canutillos de Sumbilla'

Which area of Spain is it typical?

Preparation

Place the flour in a deep earthenware bowl and pour the melted lard or butter, milk, salt, and the anise in the centre. When everything is well-mixed, although it should not be mixed much, leave to stand for a while. Then make pieces of dough stretched into very fine strips for wrapping the 'canutillos'. Then fry in very hot oil. After removing them, fill with very smooth sweet pastry filling flavoured with lemon.